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Creamy Chicken Stuffed Peppers

Creamy Chicken Stuffed Peppers
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Creamy chicken stuffed peppers combine tender shredded chicken, velvety cream cheese, melted cheddar or mozzarella, and perfectly roasted bell peppers to create a hearty, colorful, and comforting meal. Easy to prepare and full of wholesome ingredients, this dish offers a balanced combination of protein and vegetables, making it a versatile favorite for weeknight dinners or anytime treats.

Ingredients

Scale

Vegetables

  • 4 large bell peppers (red, yellow, or green)
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced

Protein

  • 2 cups cooked shredded chicken breast or thighs

Dairy

  • 4 oz (115g) cream cheese, softened
  • 1 cup shredded cheddar or mozzarella cheese

Grains

  • 1 cup cooked rice or quinoa

Herbs and Spices

  • 1 tsp paprika
  • 1 tsp Italian herb mix (dried basil, oregano, thyme)
  • Salt and pepper, to taste

Optional Variations

  • Diced jalapeños or red pepper flakes (for spice)
  • Cauliflower rice (low-carb rice substitute)
  • Mushrooms, spinach, zucchini (additional vegetables)
  • Plant-based cream cheese and shredded cheese alternatives (dairy-free option)
  • Fresh herbs like cilantro, basil, or parsley for garnish or filling variations

Instructions

  1. Prepare the bell peppers: Cut the tops off the bell peppers and remove all seeds and membranes. Rinse the peppers and set aside to dry.
  2. Cook the chicken and vegetables: In a skillet, sauté diced onion and minced garlic over medium heat until fragrant and translucent. Add the cooked shredded chicken to the pan and stir to combine, allowing the flavors to blend.
  3. Make the creamy filling: In a mixing bowl, combine softened cream cheese, shredded cheese, cooked rice or quinoa, and the chicken-onion-garlic mixture. Season with paprika, Italian herbs, salt, and pepper. Stir well until fully combined and creamy.
  4. Stuff and bake the peppers: Spoon the creamy chicken filling into the prepared bell peppers, gently pressing to fill them evenly. Place the stuffed peppers upright in a baking dish, cover loosely with foil, and bake at 375°F (190°C) for 25-30 minutes, until the peppers are tender and the filling is heated through.
  5. Optional finishing touches: Remove the foil, sprinkle extra shredded cheese on top if desired, and bake uncovered for an additional 5-10 minutes until the cheese is golden and bubbly.

Notes

  • Choose firm bell peppers that stand upright to prevent filling from spilling during baking.
  • Use already cooked rice or quinoa to ensure a creamy filling without excess moisture.
  • Leave some space at the top of each pepper when stuffing to avoid overflow while baking.
  • Use room temperature cream cheese for easier blending and a silkier filling texture.
  • Check for doneness by piercing peppers with a fork after 25 minutes; peppers should be tender but not mushy.

Nutrition

Keywords: creamy chicken stuffed peppers, stuffed bell peppers, chicken dinner, comfort food, easy weeknight meal, gluten free, chicken recipe, stuffed peppers

Find it online: https://withnora.com/creamy-chicken-stuffed-peppers/